CHOCOLATE CRAFTER

The Source for The Superior Ingredients Needed to Produce Professional Pastries, Candies, Desserts and Chocolates

For over 20 years, the culinary world has kept some of their best ingredients a secret. But not any more. Now you can have these superior ingredients shipped directly to you.

CONVERSIONS FOR SUBSTITUTIONS

 

SUBSTITUTION FORMULAS:

To use bittersweet or semisweet instead of unsweetened chocolate:

For every ounce of unsweetened called for in the recipe, use 2 1/2 ounces of the bittersweet or semisweet chocolate.

Decrease the sugar in the recipe by 2 1/2 to 3 tablespoons per ounce of original chocolate

Decrease the butter in the recipe by 1/2 tablespoon per ounce of original chocolate

EXAMPLE:

ORIGINAL RECIPE: 4 OUNCES UNSWEETENED CHOCOLATE

Bittersweet/semi sweet quantity would become: 4 x 2/12 = 10 ounces

Sugar quantity would DECREASE as follows: 4 x 2 1/2 or 3, which is 10 to 12 tablespoons or (2/3 cup) less

Butter quantity would DECREASE as follows: 4 x 1/2 or 2 tablespoons less

 

To use 64% chocolate instead of unsweetened:

For every ounce of unsweetened called for in the recipe, use 1 3/4 ounces of the 66%.

Decrease the sugar in the recipe by 4 teaspoons per ounce of original chocolate

Decrease the butter in the recipe by 1/2 tablespoon per ounce of original chocolate

 

To use 72%% chocolate instead of unsweetened:

For every ounce of unsweetened called for in the recipe, use 1 2/3 ounces of the 72%.

Decrease the sugar in the recipe by 1 tablespoon per ounce of original chocolate

Decrease the butter in the recipe by 1 teaspoon per ounce of original chocolate

 

To use High Percentage Chocolate instead of standard bittersweet or semisweet chocolate:

 

To use 64% chocolate instead of standard bittersweet or semisweet:

For every ounce of chocolate called for in the recipe, use 20% to 25% less of the 64%.

Increase the sugar in the recipe by 1 1/4teaspoon per ounce of original chocolate.

 

EXAMPLE:

ORIGINAL RECIPE: 10 OUNCES BITTERSWEETCHOCOLATE

Bittersweet/semi sweet quantity would become: 10 x 20% = 8 ounces of 64%

Sugar quantity would become: 10 x 1 1/4 = 12 1/2 teaspoons or 1/4 cup plus 1 1/2 teaspoon more sugar.

 

To use 72% chocolate instead of standard bittersweet or semisweet:

For every ounce of chocolate called for in the recipe, use 30% to 35% less of the 72%.

Increase the sugar in the recipe by 1 1/2teaspoon per ounce of original chocolate.

 

Unsweetened Cocoa Powder instead of:

 

Unsweetened Chocolate: substitute 2 Tablespoons + 2 1/2 teaspoons for each ounce of chocolate originally called for.

 

Standard Bittersweet (50% - 55%): substitute 1 tablespoon cocoa powder + 1 tablespoon sugar + 1 1/2 teaspoons butter for each ounce of chocolate originally called for.

 

High Percentage Bittersweet (72%): substitute 1 tablespoon plus 2 1/4 teaspoons cocoa powder + 2 teaspoons sugar + 2 1/4 butter for each ounce of chocolate originally called for.